Delicious Battered Banana Pancakes: Your Ultimate Breakfast Treat

Are you ready to transform your breakfast routine from ordinary to extraordinary? Look no further than these delightful Battered Banana Pancakes! Imagine perfectly sliced banana medallions, delicately coated in a light, fluffy pancake batter, then browned to a golden crisp on a griddle. The result is a unique, incredibly tasty treat that offers a warm, sweet bite with every piece. This recipe takes the beloved banana and elevates it into a truly special breakfast or brunch item that’s surprisingly easy to make and offers a healthier twist on traditional fried bananas.

The Sweet Story Behind Our Beloved Battered Banana Pancakes

Sometimes, the most delicious discoveries happen by happy accident. At our house, bananas are a staple ingredient, constantly inspiring new culinary adventures, whether it’s in our Banana Oatmeal Cookies with Raisins or our Healthy Banana Muffins with Chocolate Chips. So, when this particular “accident” unfolded, it wasn’t entirely out of character for our kitchen.

The tale begins with my youngest daughter, an enthusiastic chef-in-training, attempting to flip an overloaded pancake. Her ambitious pancake-to-banana ratio and slightly premature flip resulted in a delicious disaster. Instead of a single, neat pancake, banana pieces, still beautifully coated in batter, scattered across the griddle. What initially seemed like a mess quickly revealed itself as a revelation. The separated, battered banana pieces cooked up beautifully, creating individual, bite-sized delights that were an instant hit.

And just like that, a new breakfast sensation was born in our home! This happy mishap introduced us to a wonderfully fun and flavorful way to enjoy bananas, proving that sometimes, the best recipes are the ones you stumble upon. While it might not “set your morning breakfast routine on fire” in a revolutionary way, it certainly adds a spark of joy, especially if you have a soft spot for bananas. Even for those who aren’t usually banana enthusiasts (and yes, that might include me!), these battered bites are undeniably delicious.

Why You Need These Battered Bananas in Your Life

These Battered Banana Pancakes offer more than just a unique taste; they bring a host of benefits that make them an excellent addition to your recipe collection:

• A Fun Twist on Breakfast: Move over, traditional pancakes! These banana medallions offer an exciting new texture and eating experience.
• Kid-Friendly: Their cute, bite-sized nature makes them incredibly appealing to children, encouraging them to enjoy a healthy fruit in a playful way.
• Healthier Indulgence: Made with whole wheat flour and offering vegan alternatives, this recipe provides a more nutritious option compared to many fried banana dishes.
• Versatile Serving Options: Enjoy them on their own, as a topping for larger pancakes, or alongside other breakfast favorites.
• Easy to Scale: Whether you’re making a quick batch for one or feeding a crowd, this recipe is adaptable.
• Freezer-Friendly: Prepare a larger batch and freeze the leftovers for convenient grab-and-go breakfasts throughout the week.

Essential Ingredients for Perfect Battered Banana Pancakes

The beauty of this recipe lies in its simplicity and the quality of its core ingredients. Here’s a closer look at what makes these battered bananas so special:

• Bananas: The star of the show! We highly recommend using firm bananas. While ripe bananas are great for smoothies or banana bread, firm bananas hold their shape better when sliced and dipped, ensuring you get those distinct medallions.
• Whole Wheat Pastry Flour: This is our secret to a healthier batter. Whole wheat pastry flour provides the nutritional benefits of whole grains without making the pancakes too dense, resulting in a lighter, fluffier texture.
• Baking Powder & Salt: These leavening agents and flavor enhancers are crucial for achieving the perfect pancake batter consistency and taste.
• Sweetener (White Sugar or Alternative): A touch of sweetness complements the natural flavor of the banana. Feel free to use your preferred sweetener to adjust to your dietary needs.
• Rice Milk (or Other Milk Alternative): We use rice milk for its neutral flavor and to keep the recipe vegan-friendly, but any plant-based milk or dairy milk will work well.
• Egg (or Vegan Substitute): An egg helps bind the batter. For a vegan option, we’ve had great success with a combination of 1 tablespoon water, 1 tablespoon vinegar, and 1 teaspoon baking powder, which acts as an effective binder.
• Melted Butter (or Vegan Substitute): Adds richness and flavor to the batter. Choose your favorite dairy or plant-based butter for this step.
• Oil for Coating Cooking Surface: Essential for preventing sticking and achieving that beautiful golden-brown crust.

Mastering the Art of Battered Banana Perfection: Tips & Tricks

Through our numerous experiments with various fruits (bananas truly are the undisputed champion for this recipe!), we’ve uncovered some invaluable tips and tricks to ensure your battered bananas turn out perfectly every time:

• Precision Slicing is Key: Slice your firm bananas into medallions that are approximately ⅜ inch thick. This is slightly thicker than a ¼ inch but not quite ½ inch. This thickness provides the ideal banana-to-batter ratio, ensuring the banana cooks through while the batter gets nice and crispy. A consistent thickness also ensures even cooking.
• The Fork Dipping Method: The easiest and cleanest way to coat your banana slices is by dropping them into the batter and then individually scooping each medallion out with a fork. Ensure the banana rests on top of the fork, not punctured, to maintain its shape.
• Allow Excess Batter to Drip: After scooping, hold the fork with the battered banana over the bowl for a few seconds, allowing any excess batter to drip off. You can gently tap the bottom of the fork on the side of the bowl to expedite this process. A thin, even coating is what you’re aiming for, though a little extra batter won’t ruin the experience!
• Don’t Stress About Batter Amount: If you find you have a bit too much batter clinging to your banana medallions, don’t worry. The batter will naturally spread slightly when it hits the hot griddle, creating a charming, slightly irregular “edge” on one side. These imperfections are part of their homemade charm.
• Batch Cooking on the Griddle: It’s common for not all battered bananas to make it to the griddle simultaneously. Aim to get as many on the griddle as you can comfortably manage within about 3 minutes. This allows you to easily monitor and flip them without feeling rushed.
• Understand the Cooking Cues: Unlike regular pancakes, battered bananas won’t firm up on top or form those tell-tale indentations that signal they’re ready to flip. Instead, rely on visual cues: cook them for approximately 2 to 3 minutes per side, or until they achieve a beautiful golden-brown color.
• Flexibility with the Batter: This recipe makes a generous amount of batter. You can choose to use all of it for battered bananas, or you can use some for the banana medallions and the remaining batter to whip up a few classic pancakes. It’s a two-in-one recipe!
• Freezing for Future Feasts: These battered bananas freeze exceptionally well! Arrange them in a single layer on a baking sheet and freeze until firm. Once solid, transfer them to a freezer-safe bag or airtight container. To reheat, simply pop them into a toaster oven until warmed through and crispy.
• Our Batter Inspiration: Our versatile pancake batter recipe was lovingly adapted from a classic over at AllRecipes. We’ve put our own spin on it by incorporating wholesome whole wheat flour and making it completely vegan-friendly, without compromising on flavor or texture.

Even though you’re unlikely to catch me peeling and munching on a raw banana, I wholeheartedly adore a batch of these tasty battered banana pancakes. They are just so darn cute, delicious, and incredibly satisfying!

📋 Recipe: Battered Banana Pancakes

Battered Banana Pancakes

This Battered Banana Pancake Recipe is an easy, healthy, and fun alternative to fried bananas. Follow these tips to lightly batter bananas and fry them, or use the remaining batter to make regular whole wheat pancakes!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 people

Author: Marjory Pilley

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Ingredients

• 1 ½ cup whole wheat pastry flour
• 3 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 Tablespoon white sugar (or other sweetener)
• 1 ¼ cup rice milk (any type will work, we use rice milk)
• 1 egg (we use a combination of 1 Tablespoon water, 1 Tablespoon vinegar and 1 teaspoon baking powder for a vegan egg substitute)
• 3 Tablespoons butter melted (or vegan butter substitute)
• 2 each firm bananas
• 1 Tablespoon oil for coating cooking surface

Instructions

1. Combine flours, baking powder, salt, and sugar in a large bowl.
2. Add milk, egg (or appropriate substitution), and melted butter (or vegan substitute) to the bowl and mix until well combined and lumps have been incorporated.
3. Slice bananas into medallions about ⅜ inch thick (just a bit more than a ¼ inch).
4. Lightly oil a griddle or frying pan over medium-high heat.

To Make Battered Bananas:

5. Dip banana slices into batter with a fork. Allow excess batter to drip from the banana before placing it on the griddle.
6. Place coated banana medallions on the griddle or frying pan.
7. Cook for approximately 2-3 minutes on each side or until browned, carefully turning once. Note that the pancake batter will not firm up on the top and form indentations as it does for regular pancakes.

To Make Pancakes (using leftover batter):

8. Pour batter onto griddle or frying pan (about ¼ cup per pancake).
9. Cook for approximately 2-3 minutes on each side or until browned. The top side of the pancake will begin to firm up and have little indentations when it is ready to be flipped.

Last Step: Please leave a rating and comment letting us know how you liked this recipe. It helps our business to thrive so we can continue to provide more free recipes!

Notes

Cooked battered bananas can be stored in the freezer and re-heated in the toaster oven. Be sure to check out the post above for more detailed tips and tricks on preparation and serving.

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Nutrition Information (per serving)

• Calories: 199kcal
• Carbohydrates: 31g
• Protein: 4g
• Fat: 6g
• Saturated Fat: 1g
• Cholesterol: 27mg
• Sodium: 460mg
• Potassium: 304mg
• Fiber: 1g
• Sugar: 4g
• Vitamin A: 400IU
• Calcium: 117mg
• Iron: 1.6mg

Nutritional and Food Safety Disclaimer

Serving Suggestions and Delicious Variations

These Battered Banana Pancakes are delightful on their own, but they also lend themselves beautifully to a variety of toppings and pairings that can elevate your breakfast experience:

• Classic Sweet Toppings: Drizzle with pure maple syrup, honey, or a touch of agave nectar. A sprinkle of powdered sugar or cinnamon sugar adds a simple elegance.
• Fresh Fruit Pairings: Serve alongside a medley of fresh berries like strawberries, blueberries, or raspberries for a burst of color and tartness.
• Creamy Delights: A dollop of whipped cream (dairy or coconut-based for a vegan option) or a spoonful of Greek yogurt can add a lovely creamy contrast.
• Nutty Crunch: Chopped walnuts, pecans, or sliced almonds can provide a delightful crunch and extra protein.
• Chocolate Indulgence: A light drizzle of chocolate sauce or a sprinkle of mini chocolate chips can transform them into a decadent dessert-like breakfast.
• Breakfast Platter: Incorporate them into a larger breakfast spread alongside scrambled eggs, crispy bacon or sausage, and a side of fresh fruit for a complete meal.

Feeling adventurous? Try these variations:

• Spice It Up: Add a pinch of cinnamon, nutmeg, or a dash of vanilla extract to your batter for extra warmth and aroma.
• Tropical Twist: While bananas are supreme, you could experiment with other firm fruits like pineapple rings (sliced thin) or even apple slices. Just ensure they are patted very dry before dipping.
• Gluten-Free Option: Easily adapt this recipe by using your favorite 1:1 gluten-free flour blend in place of whole wheat pastry flour.

Storing and Reheating Your Battered Banana Pancakes

One of the best features of these Battered Banana Pancakes is how well they store, making them perfect for meal prep or enjoying throughout the week:

• Refrigeration: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat them gently.
• Freezing: As mentioned, these freeze beautifully. After cooking and allowing them to cool completely, arrange them in a single layer on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be stored for up to 1-2 months.
• Reheating: For the crispiest results, reheat frozen or refrigerated battered bananas in a toaster oven or air fryer at 350°F (175°C) for 5-10 minutes, or until heated through and lightly crispy. A microwave can also be used, but they might lose some crispness.

Frequently Asked Questions (FAQs) About Battered Banana Pancakes

Q: Can I use overripe bananas for this recipe?

A: While overripe bananas are fantastic for baking (like banana bread), we recommend using firm bananas for this recipe. Firm bananas hold their shape better when sliced and dipped, ensuring you get distinct, evenly cooked medallions. Overripe bananas tend to be too soft and might fall apart.

Q: What if my batter is too thick or too thin?

A: The ideal batter consistency should be thick enough to coat the banana slices without being gloopy. If your batter seems too thick, add a tablespoon of milk (or your chosen alternative) at a time until it reaches the desired consistency. If it’s too thin, add a tablespoon of whole wheat pastry flour at a time until it thickens slightly.

Q: Can I deep fry the battered bananas?

A: This recipe is specifically designed for griddle or pan-frying, which results in a lighter, healthier product with a crispy exterior. While you technically could deep fry them, this recipe aims for a less oily and equally delicious outcome. If deep frying, use a neutral oil heated to 350°F (175°C) and be cautious.

Q: How can I prevent the battered bananas from sticking to the griddle?

A: Proper oiling and griddle temperature are key. Ensure your griddle or frying pan is lightly oiled and preheated to medium-high heat before adding the bananas. If they stick, your pan might not be hot enough, or it needs more oil. A non-stick surface works best.

Q: Can I prepare the batter ahead of time?

A: Yes, you can prepare the batter a few hours in advance and store it in an airtight container in the refrigerator. Just give it a good whisk before using, as some ingredients might settle. If it thickens too much, add a splash of milk.

Conclusion: Elevate Your Breakfast with Battered Banana Pancakes

These Battered Banana Pancakes are more than just a recipe; they’re a delightful culinary experience born from a happy accident and perfected with simple techniques. Offering a healthier, fun, and incredibly tasty way to enjoy your favorite fruit, they are sure to become a beloved staple in your breakfast repertoire. So, gather your ingredients, follow our tips, and get ready to enjoy a breakfast that’s both comforting and exciting. Don’t forget to share your creations and let us know how much you loved them!